Open Country opens butter plant
When American retail giant Cosco came to audit Open Country Dairy’s new butter plant at the Waharoa site and give the green light to supply their American stores, they allowed themselves a week for the exercise.
Former Fonterra chief executive Andrew Ferrier has been named the new chairman of the New Zealand Trade and Enterprise board.
Ferrier begins his three-year term commencing November. He replaces Jon Mayson.
Economic Development Minister Steven Joyce says Ferrier has a wealth of experience in international business and brings strong governance and strategic capability to the NZTE board. He is well placed to take up the role of chair of the board, he adds. Ferrier stepped down from Fonterra earlier this year after serving as CEO for eight years.
Joyce thanked Mayson for his valuable contribution to the operation of NZTE and for steering it through a period of significant change.
Horticulture New Zealand (HortNZ) has released its 2026 election manifesto, outlining priorities to support the sector’s growth, resilience, and contribution to New Zealand’s food security and export revenue.
Farmers have voted to continue the Milksolids Levy that funds DairyNZ.
Fonterra chief executive Miles Hurrell has resigned after eight years in the role.
Matt McRae, a farmer from Mokoreta in Southland who runs a sheep, beef and dairy support business alongside a sheep stud, has been elected to the Beef +Lamb NZ Board as a farmer director.
Ravensdown's next evolution in smart farming technology, HawkEye Pro, was awarded the Technology Section Award at the Southern Field Days Farm Innovation Awards in February 2026.
While mariners may recognise a “dog watch” as a two-hour shift on a ship, the Good Dog Work Watch is quite a different concept and the clever creation of Southland siblings Grace (9) and Archer Brown (7), both pupils at Riverton Primary School.
OPINION: Expect the Indian free trade deal to feature strongly in the election campaign.
OPINION: One of the world's largest ice cream makers, Nestlé, is going cold on the viability of making the dessert.